Gluten-Free Brownies
Prep: 15 min
Bake: 15 min
Yield: 16 brownies
Cost per brownie: $0.57
1/4 cup brown rice flour
1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 oz bittersweet chocolate, chopped
8 Tbsp unsalted butter, cut into pieces
3 Tbsp unsweetened cocoa
3 large eggs, at room temperature
1 cup packed light brown sugar
2 tsp vanilla extract
1 Preheat oven to 350F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.
2 In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.
3 In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.
4 Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
All You, March 2011, p.46.
